Chinese Almond Cookies Recipe

Each Christmas, my mother made lots of these tender butter cookies and stored them in clean coffee cans. When she passed away, I started giving our kids a can of these sentimental sweets. —Jane Garing, Talladega, Alabama

Nutritional Facts

Directions

In a large bowl, cream butter and sugar. Beat in egg and extract. Combine the flour, baking soda and salt; gradually add to creamed mixture.

Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a fork. Sprinkle with almonds.

In a small bowl, beat egg white and water. Brush over cookies. Bake at 325° for 14-16 minutes or until edges and bottoms are lightly browned. Cool for 2 minutes before removing from pans to wire racks.Yield: about 5 dozen.

"These taste wonderful. I did modify in the interest of time: roll the dough in food wrap into 2 inch rolls, refrigerate and slice for baking. Still make a fork indentation so it will hold the egg wash, but put the wash on before you add almonds. Add almonds last, pressing lightly into the dough. Much faster!"